Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Food and Nutrition and Research Centre, Smt. V.H.D Central Institute of Home Science (autonomous), Seshadri road, bengaluru- 560001, India
Research Article
Development and Quality Evaluation of Khakhra Incorporated with Dehyrated
Amaranth Powder
Author(s): Mahalakshmi M* and Dr. Neeta Pattan
Introduction
Green leafy vegetables (GLVs) are known to be inexpensive rich sources of micronutrients such as Vitamin A, Iron, b-carotene, etc. and utilizing them is one way of ensuring the micronutrient intake. Dehydration is one of the traditional methods of preservation, which converts the food into light weight, easily transportable and storable product.
Objectives
A study has been undertaken to develop khakhra by incorporating dehydrated Amaranth Leaves Powder (ALP) at different levels.
Methodology
The method of khakhra preparation was standardized and developed at 3 variation adding 5%, 8%, 10% of ALP. The developed products were subjected to sensory evaluation by 30 semi trained panelist using a 9 point hedonic scale.
Results
Results of sensory analysis.. View More»